Ingredients
2 cups corn kernels (from 3 fully cooked ears of corn)
1 tablespoon olive oil
12 oz cooked sausage (cajun, andouille, or smoked sausage), sliced
1 large red bell pepper, diced
1 large zucchini, sliced
½ teaspoon chili powder
Fresh cilantro, chopped, for garnish
Salt and pepper, to taste
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced sausage to the skillet and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and slightly crisped on the edges.
Add the diced red bell pepper and sliced zucchini to the skillet, stirring to combine with the sausage.
Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the corn kernels and chili powder to the skillet, stirring well to combine and evenly distribute the seasoning.
Cook for an additional 2 to 3 minutes, until everything is heated through and slightly caramelized in spots.
Season with salt and pepper to taste.
Remove from heat, sprinkle generously with fresh chopped cilantro, and serve immediately straight from the skillet.